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close up of pink champagne cake

Pink Champagne Cake

Pink champagne cake with brown sugar easy buttercream, sugar bubbles and a gravity defying champagne bottle!
4.93 from 71 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 8 cups
Calories: 1817kcal


  • 13 oz (368 g) cake flour
  • 10 oz (284 g) sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 6 ounces (170 g) unsalted butter room temp
  • 4 ounces (113 g) buttermilk room temp
  • 6 oz (170 g) champagne room temp
  • 4 ounces (113 g) egg whites room temp
  • 1 tsp vanilla extract
  • 1 1/2 tsp sparkling wine candy flavor (optional) affiliate link: https://www.amazon.com/dp/B007BIDREU/?ref=exp_sugargeekshow_dp_vv_d
  • 2 oz (57 g) vegetable oil
  • 1-2 drops electric pink food color optional if you want pink champagne cake

Brown Sugar Easy Buttercream Frosting

  • 8 oz (227 g) Pasteurized Egg Whites
  • 32 oz (907 g) Unsalted Butter
  • 32 oz (907 g) Powdered Sugar
  • 1 Tablespoon Molasses
  • 1/2 tsp salt
  • 2 teaspoons vanilla extract


  • Sphere Molds
  • 1/8" Armature Wire
  • 1/4" wooden dowel


  • Preheat oven to 335ºF. Make sure all of your ingredients (champagne, eggs, butter) are at room temperature
  • Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
  • Prepare three 6"x2" cake pans with cake goop or another preferred pan spray. Fill your pans about 3/4 of the way full of batter. 
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. 
  • Combine the milk and the oil together and set aside. 
  • Combine egg whites, wine flavoring, champagne and vanilla together, whisk to break up the eggs, and set aside. Add in the pink food coloring now if you want your cake to be pink. Set aside.
  • Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). . 
  • Add in your milk/oil mixture and let it mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid, setting one on the bosch) and let it mix for 2 full minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse
  • Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 
  • Divide into your cake pans and bake for 30-40 minutes or until a toothpick comes out of the center cleanly. Some shrinking is normal.
  • IMMEDIATELY TAP THE CAKE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking too much. 

Easy Buttercream Instructions

  • Place egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment attached and whip on high for 5 minutes
  • Start adding in your butter (softened) in chunks while it's whipping until all the butter is added. Add in your salt, molasses, and vanilla.
  • Continue whipping until buttercream does not appear curdled and is fluffy and white. This can take up to 15-20 minutes depending on your mixer. If it tastes buttery, keep mixing.
  • (OPTIONAL) switch to the paddle attachment and mix on low for 10-15 minutes to remove bubbles from the frosting. Frosting will be soft and this is normal.


Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12%
Cake flour is a soft, low protein flour of 9% or less. 
Cake flour sources: UK - Shipton Mills Cake & Pastry Flour


Serving: 1serving | Calories: 1817kcal (91%) | Carbohydrates: 186g (62%) | Protein: 12g (24%) | Fat: 118g (182%) | Saturated Fat: 75g (375%) | Cholesterol: 291mg (97%) | Sodium: 475mg (20%) | Potassium: 317mg (9%) | Fiber: 1g (4%) | Sugar: 149g (166%) | Vitamin A: 3635IU (73%) | Vitamin C: 1mg (1%) | Calcium: 127mg (13%) | Iron: 1mg (6%)